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Sopa De Lima (Mexican Lime Soup)
Snack Mexican

Sopa De Lima (Mexican Lime Soup)

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Combine chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme in a large pot; bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; shred into bite-sized strips and return to simmering soup.
  2. 2 Heat oil in a skillet over medium heat. Add green onions and chile pepper; cook until tender, about 5 minutes. Stir in tomatoes; continue cooking until soft, about 5 minutes. Stir green onion mixture into soup; season with salt.
  3. 3 Return soup to a simmer. Add lime juice and 1/2 a lime; cook 10 minutes. Remove pot from heat; remove and discard 1/2 lime. Stir in cilantro; top servings with tortilla chips.

By Amatre

Pickled Daikon Radish and Carrot
Snack Southeast Asian

Pickled Daikon Radish and Carrot

4.5

Prep
20 min
Cook
Total
320 min

Instructions

  1. 1 Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

By moosie

Gochujang Elotes
Snack American

Gochujang Elotes

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
  2. 2 Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.
  3. 3 Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.
  4. 4 Mix melted butter into the chilled cheese mixture. Peel corn husks back without detaching. Use a spoon to coat the corn with the cheese mixture on all sides. Serve with lime wedges.

By TheElusivePastry

The Best Thai Peanut Sauce
Snack Thai

The Best Thai Peanut Sauce

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a medium serving bowl until well combined. Stir in cilantro just before serving.

By Stephanie Morissette

Beef Fajita Marinade
Mexican

Beef Fajita Marinade

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
  2. 2 To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of chosen meat (such as flank steak). Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
  3. 3 Remove meat from the refrigerator and discard marinade. Cook meat as directed in your recipe.

By Olivia

Asparagus Guacamole
Appetizer Mexican

Asparagus Guacamole

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
  2. 2 Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate until chilled before serving.

By PEABOY

Easy Salsa
Appetizer Mexican

Easy Salsa

4.5

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Mix together tomatoes, cilantro, and garlic in a medium bowl until well combined. Season with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.

By Michele O'Sullivan

Lime Cilantro Cauliflower "Rice"
Dinner Mexican

Lime Cilantro Cauliflower "Rice"

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Grate cauliflower florets or pulse in a food processor until it resembles rice.
  2. 2 Place grated cauliflower and water in a microwave-safe covered dish.
  3. 3 Microwave cauliflower on high until tender, about 7 minutes.
  4. 4 Stir lime zest, lime juice, cilantro, and butter into cauliflower until well blended.

By abussone

Spicy Avocado Sauce
Appetizer Mexican

Spicy Avocado Sauce

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until avocado is fully incorporated into mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

By gem

Scott's Pico de Gallo
Appetizer Mexican

Scott's Pico de Gallo

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.

By SUZWIRTHLIN

Mexican Mole Sauce
Mexican

Mexican Mole Sauce

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Cook onion in oil until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in tomato soup and green chile peppers.
  2. 2 Bring sauce to a boil, reduce heat to low, cover, and simmer for 10 minutes.
  3. 3 Transfer to a gravy boat or pour directly over food to serve.

By ROSEP47

Slow Cooker Lime Cilantro Chicken
Dinner Mexican

Slow Cooker Lime Cilantro Chicken

4.6

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir salsa, taco seasoning, lime juice, and cilantro together in a slow cooker until well combined. Add chicken and spoon salsa mixture over top to coat.
  3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 6 to 8 hours or High for 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Shred chicken in the crock with two forks, then mix with the sauce.
  5. 5 Enjoy!

By ltlmsmfft

Traditional Mexican Street Tacos
Lunch Mexican

Traditional Mexican Street Tacos

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
  2. 2 Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
  3. 3 Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

By I 3 Cooking

Grilled Corn with Cilantro Lime Butter
Dinner Mexican

Grilled Corn with Cilantro Lime Butter

4.5

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Cream butter in a medium bowl until smooth. Mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate until flavors blend, about 1 hour.
  2. 2 Meanwhile, peel husks back from ears of corn starting at the top, leaving husks attached at the bottom of the ears. Remove all of the corn silk and close husks over ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
  3. 3 Preheat the grill for medium heat and lightly oil the grate.
  4. 4 Place corn in husks onto the hot grate and cook in the preheated grill with the lid closed until husks are charred and corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

By BritanyRachelle

Cerveza and Lime Marinade for Shrimp and Fish
Mexican

Cerveza and Lime Marinade for Shrimp and Fish

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, beer, tequila, black pepper, and cumin in a blender; blend until smooth. Marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.

By CHEFMAN1965

Simple Mexican Coleslaw
Lunch Mexican

Simple Mexican Coleslaw

3.4

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
  2. 2 Whisk rice vinegar and olive oil together in a large salad bowl. Mix in cilantro. Stir cabbage and carrots into dressing; season with salt.
  3. 3 Slaw can be served immediately or covered and refrigerated for up to 1 day.

By 5ft5qt

Monterey Chicken with Potatoes
Mexican

Monterey Chicken with Potatoes

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  2. 2 Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
  3. 3 Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
  4. 4 Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

By KELLY624

Spicy Turkey Tacos
Dinner Mexican

Spicy Turkey Tacos

5.0

Prep
10 min
Cook
190 min
Total
200 min

Instructions

  1. 1 Combine turkey, cilantro, jalapeno pepper, and taco seasoning mix in a slow cooker; pour in enough chicken broth to almost cover all the ingredients.
  2. 2 Cook on Low for at least 3 hours.
  3. 3 Heat a griddle over medium-low heat and cook tortillas until warmed, about 30 seconds per side. Fill tortillas with turkey mixture.

By kim

Mexican Spicy Tomatillo Sauce
Mexican

Mexican Spicy Tomatillo Sauce

5.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
  2. 2 Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

By cynthia